Description
A fun and easy recipe for a delicious popcorn cake made with buttery mini marshmallows and plain M&M’s.
Ingredients
Scale
- ¾ cup salted butter
- 20 ounces (2 10-ounce) packages mini marshmallows
- 14 cups unflavored popcorn, bagged, pre-popped, kernels removed (Microwave popcorn can be substituted)
- 2 cups plain M&M’s
Instructions
- Lightly spray a 10 cup Bundt cake pan with nonstick cooking spray.
- Add the butter and both packages of the mini marshmallows to a medium size microwave safe bowl. Heat on high power in 30 second increments, stirring in between increments until the butter and mini marshmallows are completely melted and smooth.
- In an extra large bowl (6 to 7 quarts), add the popped popcorn.
- Pour the melted mini marshmallow mixture over the popcorn and use a wooden spoon to stir the mixture together.
- Sprinkle in the M&M’s, stirring gently to avoid smudging the coloring.
- Scoop the coated popcorn into the prepared Bundt cake pan, gently pressing the mixture down as you add more popcorn.
- Allow the popcorn cake to rest at room temperature for 2 hours, or until firm.
- Turn the popcorn cake onto a serving plate and cut into 12 slices.
Notes
- Be careful not to overheat the marshmallows, as they can become too sticky or hard.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg